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Vienna Bread (with Optional Chocolate Chip Twist) Recipe

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4 from 11 reviews

This classic Vienna Bread recipe creates soft, slightly sweet loaves with a tender crumb and a beautiful golden crust. Featuring enriched dough with butter and optional chocolate chips, these breads are perfect for breakfast or as a snack. The step-by-step method includes proofing yeast, kneading the dough, shaping, and baking to a perfect golden finish.

Ingredients

Yeast Mixture

  • 4 g instant yeast
  • 150 g whole milk, warmed to about 43°C (110°F)

Dough

  • 250 g all-purpose flour
  • 30 g granulated sugar
  • 1 teaspoon salt (6 g)
  • 50 g unsalted butter, diced and softened at room temperature

Optional

  • About 40 g chocolate chips per baguette
  • 1 beaten egg (for brushing)

Instructions

  1. Activate the yeast: Warm the milk to approximately 43°C (110°F), ensuring it is just slightly warm to the touch to avoid killing the yeast. In a small bowl, dissolve the instant yeast in the warm milk and let it stand for 10 minutes until foamy. Optionally, add a teaspoon of sugar to confirm yeast activity.
  2. Combine dry ingredients: In a large mixing bowl, mix the all-purpose flour, salt, and remaining sugar. Make a well in the center of the flour mixture for the wet ingredients.
  3. Mix the dough: Pour the yeast and milk mixture into the well. Mix on low speed with a stand mixer fitted with a dough hook, or by hand, for about 3 minutes until a dough ball forms. Initially, the dough may look dry but will come together.
  4. Add butter and knead: Incorporate the softened butter and continue mixing on low speed until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. Test its elasticity by gently stretching a piece; if it tears easily, continue kneading.
  5. First rise: Shape the dough into a ball, cover with a cloth, and let it rise for about 90 minutes or until it doubles in volume. This time may vary depending on room temperature and dough handling.
  6. Punch down and refrigerate or proceed: Gently deflate the dough and reshape into a ball. You may refrigerate covered for next-day use or proceed immediately to shaping.
  7. Shape loaves: Divide the dough into two equal portions (~240 g each). Shape each into an elongated loaf. For a chocolate chip version, flatten the dough balls, sprinkle chocolate chips on top, roll and knead to incorporate the chips, then shape into loaves.
  8. Second rise: Place the shaped loaves seam side down on a parchment-lined baking sheet. Cover and allow to rise for about 1 hour until puffy.
  9. Preheat oven and prepare loaves: Preheat the oven to 180°C (356°F), conventional setting. Lightly brush the loaves with beaten egg for a shiny, golden crust or use milk or omit brushing for egg-free.
  10. Score and add toppings: Using a sharp knife or kitchen scissors, score several slashes on the loaves. Optionally, sprinkle additional chocolate chips on top.
  11. Bake the bread: Bake on the middle rack for 15-20 minutes until the loaves are golden brown and sound hollow when tapped.
  12. Cool: Remove from the oven and cool on a wire rack before slicing and serving.

Notes

  • Ensure milk temperature is not too hot to prevent killing the yeast.
  • You can refrigerate the dough after the first rise to develop flavor and bake the next day.
  • Using a stand mixer with a dough hook simplifies kneading but hand kneading is also fine.
  • The egg wash enhances loaf shine and browning, but can be substituted with milk or omitted for dietary preferences.
  • Chocolate chips add a sweet variation but can be omitted for classic plain Vienna bread.
  • Let the bread cool fully before slicing to preserve texture.

Find it online: https://marthatasty.com/vienna-bread-with-optional-chocolate-chip-twist-recipe/